Hi guys! I’m back after a much needed break but busy season getting settled. I’ll save the life update for another blog but today I wanted to pop on and share a cassava flour chocolate chip cookie recipe with you!
I’ve made these in the past and they’re just so good. Tommy ate the entire batch in like 2 days last time. Would’ve been one night had I not stopped him haha.
They’re really that good.
Cassava Flour Chocolate Chip Cookies! Gluten Free and Delicious!
The best gluten free cookies. Soft, easy to make, and taste just like regular ones. You'll never go back.
Equipment
- 1 Hand Mixer
- 1 Cookie Sheet
- 1 Food Scale
Ingredients
- 120 grams Anthony's Cassava Flour You can use any brand
- ½ tsp Baking Soda
- ½ tsp Salt Pink Himalayan or Sea salt
- ½ Cup Unsalted Butter 1 stick, softened
- ¼ Cup +2 tbsp Sugar
- ¼ Cup +2 tbsp Light Brown Sugar
- 1 Splash Vanilla or 1 tsp
- 1 large Egg
- 1 egg yolk
- ½ Cup Mini Chocolate Morsels Can use regular chocolate chips
Instructions
- Preheat oven to 350℉
- Prep cookie sheet with parchment paper or foil ungreased
- Combine cassava flour, salt, baking soda in a small bowl
- In a separate bowl combine softened butter and sugars. Beat with mixer until combined.
- Add egg, yolk, vanilla and mix well until just combined.
- Add cassava flour to wet mixture and slowly mix BY HAND ONLY. Fold cassava flour into wet ingredients. Dough will be sticky.
- Fold in chocolate chips
- Refrigerate for 30 minutes or until dough is more solid and easy to work with
- Place rounded spoonful's (~1 tbsp dough) onto prepped cookie sheet spaced ~two inches apart.
- Bake 7-8 minutes until bottoms are turning golden. Be careful not to overbake.
- Allow to cool to room temp and enjoy!
